| Ingredients
for jicama salsa: |  |
| |
 |
2
cups peeled and chopped jicama |
|
1
tablespoon fresh cilantro, chopped |
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|
|
1/2
teaspoon chili powder |
|
|
|
1
medium cucumber, peeled and chopped |
|
1 medium
orange, peeled and chopped |
| Basic
ingredients: |
|
|
|
2 tablespoons
olive oil |
|
2 tablespoons
fresh lime juice |
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1/2 teaspoon
dried thyme |
|
1/2 teaspoon
dried basil |
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1/8 teaspoon
dried rosemary |
|
6 (6 ounce)
halibut filets
|
| Directions: |
| |
| 1. | Mix
all jicama salsa ingredients in a bowl, cover and refrigerate for 2 hours. |
| 2. |
Place fish
filets in a large, shallow glass baking dish. Whisk together olive oil, lime juice,
and herbs. Pour marinade over fish, cover, and refrigerate 2 to 4 hours. |
| 3. |
Preheat
barbecue or gas grill. |
| 4. |
Oil grilling
rack, and adjust height to between 4 to 6 inches from heat. Remove fish from marinade,
and place on grill. Cook 10 minutes per inch of thickness, or until fish flakes
with a fork. Turn once to brown both sides. |
| 5. |
Serve fish
with jicama salsa. |
